TERMIUM Plus®

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Filter results by subject field Alphabetical list of terms

Filter results by subject field

Alphabetical list of terms

Record 1 2004-03-23

English

Subject field(s)
  • Brewing and Malting
  • Food Industries
CONT

Finished beer is either bottled, canned or filled into kegs(K). It may be tunnel pasteurised, flash pasteurised or aseptically bottled. In either case the beer must appear fresh, bright and without faults to the customer and hence the quality is a matter of great concern. The beer must also be free from micro-organisms to ensure wholesomeness and biological stability.

French

Domaine(s)
  • Brasserie et malterie
  • Industrie de l'alimentation
CONT

Les composés aromatiques de différentes variétés de houblon sont identifiés en vue d'établir des organigrammes d'authentification. Les transformations chimiques résultant de processus thermiques ou d'une fermentation levurienne sont étudiées en vue d'évaluer l'impact organoleptique que ces composés peuvent avoir dans la bière finie.

Spanish

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Record 2 2003-01-31

English

Subject field(s)
  • Biochemistry
  • Distilling Industries (Food Ind.)
  • Winemaking
DEF

Amino acid nitrogen exclusive of proline (an imino acid), usable by yeasts, ammonia is not included.

CONT

Protease activity was determined by the measurement of free amino nitrogen (FAN) or the amount of tyrosine liberated (Folin’s method). [Source: ethanol project - Cmpdxwor.en p. 1].

CONT

Application of biological acidification to improve the quality, flavour and processability of beer produced with twenty percent raw barley.... A decoction mashing programme was applied to the pilot scale brews. Characteristics of the laboratory scale mashes and the pilot scale brews examined included mash pH, extract, colour, filterability, viscosity, total soluble nitrogen(TSN), free amino nitrogen(FAN), high molecular weight nitrogen(HMWN), fermentability, beta glucan, zinc, foam stability and sugar and amino-acid profiles.

French

Domaine(s)
  • Biochimie
  • Distillerie (Alimentation)
  • Industrie vinicole
CONT

Pour évaluer l'activité de la protéase, nous avons dosé l'azote aminé libre ou mesuré la quantité de tyrosine libérée (méthode de Folin). [Source: projet éthanol - Cmpdxwor.fr p. 1].

CONT

Il existe différentes méthodes d'analyses qui permettent d'estimer les teneurs en azote ammoniacal et/ou en azote aminé des moûts de raisin : dosage enzymatique ou méthode de Boussingault pour doser l'azote ammoniacal, détermination de l'azote aminé libre par réaction colorée avec la ninhydrine [en anglais : «FAN» : «free amino nitrogen»], méthode de Sörensen ou formoltitration pour doser l'azote assimilable (Aerny, 1996).

Spanish

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